Whipped shortbread cookies have a distinct and irresistible flavor. They’re rich, buttery, and crumbly, thanks to the cornstarch, with hints of vanilla and almond extract.
Top them off with colorful festive sprinkles or sanding sugar to make them extra special.
To make the delicious cookies, you’ll need:
- ¾ cup of unsalted butter, softened
- ⅔ cup of powdered sugar, sifted
- 1 teaspoon of clear vanilla extract
- ¼ teaspoon of almond extract
- 1¾ cups of all-purpose flour
- 3 tablespoons of cornstarch
- ¼ teaspoon of salt
- Holiday sprinkles (jimmies or nonpareils)
PRO TIP:
There is no substitute for the added cornstarch in this classic recipe. It is what gives these shortbread cookies their delicate, soft texture. This, along with the whipped butter and powdered sugar, are what makes these easy cookies so tasty.
Substitutions And Additions
VANILLA: I like to use clear vanilla extract, also known as clear vanilla flavoring, when making cookies that are so pale in color. Sometimes the darker vanilla extract brands will give the cookie dough a slightly tan color. They both will taste delicious, but I like the look of the cookies better with the clear vanilla flavor.
SPRINKLES: When choosing your sprinkles for this great recipe, I like to keep it simple and only use the nonpareils or jimmies. When the sprinkle blends have bigger pieces, the larger sprinkles do not want to stay on the cookie.
The nonpareils are my number one choice because I like how they nestle into the indentations that are left from pressing the tines of the fork into the top of the cookie dough balls.
How To Make This Christmas Shortbread Cookies Recipe
Shortbread is really easy to make, and the cookies always come out of the oven so light and fluffy.
The key to making these cookies is whipping the butter and powdered sugar until it is night and fluffy. Once the cookie dough is made, you’ll want to make sure to give it time to chill in the fridge. This will help reduce spreading while baking and give you that soft texture.
Our step-by-step instructions below will help you create these delectable cookies.
OUR RECIPE DEVELOPER SAYS
Make sure that the softened butter is just at room temperature and not overly soft. You should be able to press your finger into the top of the butter and leave a slight impression, but NOT be able to press it all the way through the butter.
If your butter is too soft, the cookies will spread too much when baking, and you will not get the desired results.
STEP ONE: Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.
STEP TWO: In the bowl of a stand mixer fitted with a paddle attachment, add the butter and powdered sugar. Beat on medium speed for two minutes or until light and fluffy. Scrape down the sides and bottom of the bowl before adding the remaining ingredients.
PRO TIP:
When beating in powdered sugar, I suggest always starting at low speed to allow the majority of the powdered sugar to mix in before increasing the speed. This will help ensure you don’t create a powdered sugar mess all over the counter.
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